Grans like barley can be sprouted before cooking, dried for grinding into barley flour, or pre-sprouted for growing barley grass.
CHOOSING BARLEY FOR SPROUTING
Try our Organic Barley Sprouting Seeds or follow the guidelines below:
- Look for whole grain barley with hulls intact, not pearled or cracked barley.
- Purchase barley in airtight packaging. Avoid bulk bins for sprouting seeds.
- Avoid barley that has been treated with chemicals or fungicides.
Instructions for Sprouting Barley
- Rinse ½ cup whole barley and remove any debris or stones. Drain.
- Place barley in a quart-size sprouting jar or other sprouting container.
- Fill with water, cover with a sprouting screen or mesh sprouting lid. Soak at least 6 hours or overnight.
- Drain all water off the barley.
- Invert the jar over a bowl at an angle so that the barley will drain and still allow air to circulate.
- After 8-12 hours of draining, rinse and drain again.
- Repeat rinsing and draining 2-3 times daily.
- Tiny sprouts should begin to form in 2-3 days. At this point, sprouting is complete.
- Drain the sprouts well before use or storage.
To store, transfer to a covered container. Sprouts will keep in the refrigerator for up to 3 days.
Ways to Use Sprouted Barley
- Add to salads, soups, bread, and other recipes.
- Transfer to soil and grow barley grass for making barley grass juice.
- Dehydrate and grind into flour.
- Make sprouted breakfast cereal or porridge.
